Easy Pasta Carbonara Recipe With Pancetta Food

CLASSIC CARBONARA WITH PANCETTA

Steps:

• Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
• Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
• Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
• Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

PASTA CARBONARA

Steps:

• Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
• Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
• Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

SPAGHETTI ALLA CARBONARA

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

SPAGHETTI ALLA CARBONARA

Steps:

• Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
• Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat.
• Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper.
• Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired.

EASY PASTA CARBONARA RECIPE WITH PANCETTA

Steps:

• Cook the pasta according to the directions on the box. While pasta is cooking, melt butter in a large frying pan, add diced pancetta, and cook over medium heat until crispy. Then add minced garlic and cook for 2 more minutes. Transfer the pancetta and garlic into a large bowl. Beat the eggs in a small bowl until fluffy. Mix in the grated Parmesan cheese Toss everything to combine, and then add beaten eggs and cheese. You need to do this step quickly, as you want the pasta to be hot when you add eggs. It's the heat from the pasta that will heat the eggs and create a light creamy sauce. Mix once again until well combined. Season with salt and pepper. Once the pasta is cooked, quickly drain it and move into the bowl with pancetta and garlic. Serve immediately! Sprinkle each plate with parmesan cheese and chopped parsley. Enjoy! NOTES Bacon can be substituted for the pancetta.

PASTA CARBONARA

Steps:

• Put the water in a large pasta pot and bring it to a boil over medium heat.
• Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

SUPER EASY PASTA CARBONARA

Steps:

• Bring salted water to a boil and add pasta.
• Cook pancetta, bacon, and garlic with olive oil in a pan. You'll want the garlic to turn a nice golden (not burnt!) color.
• While this cooks in a seperate bowl (make sure it's large enough to mix with all ingredients at the end) mix the cheese, 2 eggs, and pepper. Set this aside until pasta is done.
• When pancetta and bacon is crisp and garlic is golden add in the cup of white wine and scrap the little bits off the bottom of your pan. Cook for a few minutes to let the flavors come together.
• Drain pasta and let cool slightly, maybe 1 minutes.
• Add to bowl with cheese and egg mixture and stir, stir, stir! I stir until most of the cheese seems melted, then add in the bacon mixture and stir some more. Top it off with fresh parsley and enjoy!

AUTHENTIC (AND EASY) PASTA CARBONARA

Steps:

• Put large pot on to boil for pasta and cook pasta as directed.
• Cut the bacon into 2" pieces and add to saute pan on medium.
• Grate cheese.
• Break eggs into large bowl and beat until smooth.
• Add grated cheese to eggs and mix until a paste.
• When pasta is "al dente", remove and drain.
• Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
• Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
• Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
• Watch your friends and family scrap the bowl!
• Nice served with a salad and a crisp white wine!

PASTA CARBONARA

Steps:

• Bring water in spaghetti pot to boil, then add pasta.
• In large bowl mix raw eggs with cheese, add pepper.
• Brown pancetta in a pan, cut into pieces.
• Melt butter (I use the microwave for the last 2 steps).
• Drain pasta and pour into egg mixture.
• The heat will cook the sauce.
• Add pancetta, butter, and mix.
• Serve with additional grated cheese and pepper.